RED CLOVER TEARed clover has been a valued medicine since ancient times as a detoxification herb or “blood cleanser.” In the 19th century it was valued for treating respiratory problems, colds, flues and infections. The tea, like that of licorice root, is used to treat gastrointestinal problems as a hydrocortisone cream replacement for alleviating skin inflammations and psoriasis.

RED ROBE or RED HOOD OOLONG Red Robe, or Da Hong Pao, is a famous oolong. It was named after an emperor sought to protect the tea plants with his red royal robes from a frost, after his ailing mother was supposedly healed by the tea’s medical powers. Learn more about oolong tea.

RICHTea (or coffee) with depth and complexity of flavor, full body, and an overall satisfying taste.

RIZE TEA or ÇAYBlack tea produced in Rize Province on the eastern Black Sea coast of Turkey. It is mahogany in color. Prepared in a samovar, it can be served strong or weak in small glasses with cubed sugar.

ROLLINGThe process of crushing the leaves to initiate fermentation and impart twist. Rolling helps to dry the tea leaves, and gives them their characteristic needle-like shape. The next and final step is finishing.

ROOIBOS or RED BUSH TEAAn herbal tea from Africa, pronounced roy-bus. Rooibos is an African slang word of Dutch origin meaning “red bush” because of the red color of the liquor; the tea is also called red tea or red bush tea. Rooibos leaves are harvested during the summer, then bruised and cut using tobacco cutting machines. At this stage, rooibos is still green tea. While some green rooibos is available, most is fermented in mounds of cut leaves, to enhance the flavor of the tea, then spread out to dry in the sunlight. Fermentation turns the tea red. Thus, the name “red bush” does not apply to the live plant since it the leaves are green until they are fermented.

A cup of brewed rooibos, showing its red liquor. Photo courtesy TeaForte.com. See the photo at the top of the page for rooibos leaves.

Rooibos can be found with a variety of infused flavors, including chai, citrus and Earl Grey. Like most herbals, it should be infused for five to seven minutes. See also honeybush tea.

RUSSIAN TEAWhile this term can refer to the heavier, Russian-style teas such as Russian Caravan Tea, it generally refers to the Russian way of taking tea in a glass, rather than a cup, with a slice of lemon instead of milk. It is classically served with a spoonful of cherry preserves to sweeten the tea, although sugar or honey can be used to sweeten it as well.

RWANDA
An African tea-growing nation, whose teas are largely used for blending purposes. Rwandan tea has a bright coppery color and brisk taste.